Italian Chicken Meatballs “Stirfry”

Italian Chicken Meatballs “Stirfry”
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe


2 cups Jasmin rice or Instant rice, cooked
1 1/2 tbsp olive oil
1 Pkg Schneiders® Italian Chicken Cooked Meatballs
1 each, red and orange bell pepper, seeded and diced
1 tsp garlic, minced
1 1/2 cups mushrooms, roughly chopped
1 green zucchini, diced
1 large red pepper
1 3/4 cup prepared tomato sauce
basil and parmesan to garnish


COOK the meatballs as directed per package.

IN A LARGE frying pan over medium high heat add the oil. Add the mushrooms, red peppers and garlic and cook for 3-5 minutes or until the vegetables begin to soften, add the zucchini and cook for another 3 minutes.

ADD the cooked meatballs and tomato sauce to the pan and bring to a quick boil.

SERVE over rice. Garnish with torn basil and grated parmesan cheese.



Garnish with cilantro and peanuts

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